FLASH BACK FRIDAY
ORANGE JAM
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| click on image to see full post from 5/18/11 |
Showing posts with label jam. Show all posts
Showing posts with label jam. Show all posts
Friday, May 17, 2013
Friday, July 20, 2012
FBF: Canning: Blueberry Jam
FLASH-BACK FRIDAY
CANNING: BLUEBERRY JAM
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| Click on image to see full post from 7/21/11 |
Sunday, July 24, 2011
300 Follower Giveaway!
Its GIVEAWAY TIME!
I've reached 300 followers so I'd like to show my appreciation by giving away some of my treats. There will be 2 WINNERS! Each winner will get the choice between the 4 jars:
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| Blueberry Jam, Strawberry Jam, Squash Relish & Kosher Pickles |
Thursday, July 21, 2011
Canning: Blueberry Jam
Jam has got to be my favorite thing to eat....like EVER. Click for my Strawberry Jam, Orange Jam, and Squash Relish recipe, and linked up with images below. This one is very similar (same concept).
7 cups white sugar
6 cups blueberries
2 packages of pectin (3 oz each)
6 pint-size jars
[I doubled mine and got 13 pint jars made. Have 1 or 2 extra jars ready just in case.]
Boil a large pot of water with jars, lids and rims inside. If you don't want to put jars in the boiling water, sterilize through the dishwasher and then pour boiling water inside them to keep hot for next step.
Measure out 7 cups white sugar, set aside.
Measure out 6 cups of blueberries and pour them into large sauce pan. Start mushing them immediately [it gets harder with more liquid in it]. That's a technical word, right? Slowly stir in sugar and bring to a boil and stir until sugar has been dissolved.
Add pectin, boil hard for 1 minute, then let sit for 10 minutes off heat.
Dump water out of jars, and fill them with blueberry mixture, using a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]
The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.
Click HERE for printable recipe
click HERE for printable canning tips
BLUEBERRY JAM
Click HERE for printable recipe
7 cups white sugar
6 cups blueberries
2 packages of pectin (3 oz each)
6 pint-size jars
[I doubled mine and got 13 pint jars made. Have 1 or 2 extra jars ready just in case.]
Boil a large pot of water with jars, lids and rims inside. If you don't want to put jars in the boiling water, sterilize through the dishwasher and then pour boiling water inside them to keep hot for next step.
Measure out 7 cups white sugar, set aside.
Measure out 6 cups of blueberries and pour them into large sauce pan. Start mushing them immediately [it gets harder with more liquid in it]. That's a technical word, right? Slowly stir in sugar and bring to a boil and stir until sugar has been dissolved.
Add pectin, boil hard for 1 minute, then let sit for 10 minutes off heat.
Dump water out of jars, and fill them with blueberry mixture, using a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]
The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.
Click HERE for printable recipe
click HERE for printable canning tips
Tuesday, May 17, 2011
Orange Jam & OLB Award
I thought I had already posted this--but since blogger went hay-wire, not really sure what happened. So, if you have seen this already, I'm sorry! Blame blogger. And my kids. Then comment again. LOL Just kidding.
Also, keep reading and scrolling down! I received an award from Joy of Desserts and want to pass along this award to several blogs that I read!
I had a bunch of oranges in my fridge, and wanted to try making it jam like the strawberries. So I made this EXACTLY like the other kind--using the same measurements.
6 good sized oranges
7 cups white sugar
1 tablespoon unsalted butter
1 package of pectin
4-6 mason jars
Boil a large pot of water with mason jars lids. After a few minutes, remove lids and pour water into mason jars to keep them warm.
Peel and remove skins and pith from oranges. (no white at all!) Cut up oranges into big chunks. Place in a large pot and start cooking them over med-high heat. Add the sugar after about 5 to 7 minutes (add the butter about 4 minutes into it). Cook until sugar is dissolved and mixture is boiling.
Dump the water out of mason jars (careful! very hot!) and using a ladle, fill jars up to the lip. Wipe the threads clean and seal with the lids.
Turn them upside down for 5 minutes (enough time to clean up). Turn back upright and let cool on the counter. You will hear a loud "pop" when its all sealed! Enjoy on a toasted English muffin or toast!
2. A Well Seasoned Life
3. Susie B. Homemaker
4. Bacon Time with the Hungry Hypo
5. Boobies, Babies, & a Blog [you'll see "Boobies" when she leaves a comment--cracks me up EVERY TIME]
6. Confessions of a Marine Wife
7. Le Chateau des Flours by Frenchy
8. GI Joes Wife
9. Grandma's Guide to Life
10. Cooking Mimi
11. There's a Newf in My Soup
12. The Country Cook
13. Kerrific Online
14. Semper Wifey
15. Mommy's online garage sale
Also, keep reading and scrolling down! I received an award from Joy of Desserts and want to pass along this award to several blogs that I read!
I had a bunch of oranges in my fridge, and wanted to try making it jam like the strawberries. So I made this EXACTLY like the other kind--using the same measurements.
ORANGE JAM
6 good sized oranges
7 cups white sugar
1 tablespoon unsalted butter
1 package of pectin
4-6 mason jars
Boil a large pot of water with mason jars lids. After a few minutes, remove lids and pour water into mason jars to keep them warm.
Peel and remove skins and pith from oranges. (no white at all!) Cut up oranges into big chunks. Place in a large pot and start cooking them over med-high heat. Add the sugar after about 5 to 7 minutes (add the butter about 4 minutes into it). Cook until sugar is dissolved and mixture is boiling.
Dump the water out of mason jars (careful! very hot!) and using a ladle, fill jars up to the lip. Wipe the threads clean and seal with the lids.
Turn them upside down for 5 minutes (enough time to clean up). Turn back upright and let cool on the counter. You will hear a loud "pop" when its all sealed! Enjoy on a toasted English muffin or toast!
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Thank you so much Joy from Joy of Desserts! This is actually my very FIRST award! Needless to say, it brought a huge smile to my face and what an honor it is! *happy dance* I love Joy's blog as well! I can always count on a fun blog hop, no matter which day it is, and it's guaranteed to add 5 lbs to your butt every time [there is that many good sweets!]. Such a SWEET gal--make sure you stop by and tell her I sent you! ;)
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| Thank you so much, Joy! |
Rules for accepting the award:
1. Post linking back to the person that gave you the award
2. Share 7 random things about yourself
3. Award 15 recently discovered blogs
4. Drop them a note and tell them about it.
Now its time to share 7 random things about me:
1. Post linking back to the person that gave you the award
2. Share 7 random things about yourself
3. Award 15 recently discovered blogs
4. Drop them a note and tell them about it.
Now its time to share 7 random things about me:
- Today, this very day, my husband and I celebrate our 8th wedding anniversary!
- I LOVE the smell of fresh herbs, and would prefer a herb bouquet over a flower bouquet.
- I try to run anywhere between 2 and 4 miles a day..I gotta keep my butt from expanding, somehow.
- I've never lived on the west coast, but I have lived in 7 different states (12 different places) since married.
- I cannot function without coffee in the mornings, but I'm trying to broaden my horizons with fresh herb tea.
- I'm a huge cat fanatic. Don't bring a dog around me, and for heavens sake, if your dog poops--PICK IT UP...I don't care if you have to do it bare-handed.
- I absolutely love the Military life-style. I love change and accept it with arm wide open. Don't ask where you think we'll be next year, we will never know. =)
2. A Well Seasoned Life
3. Susie B. Homemaker
4. Bacon Time with the Hungry Hypo
5. Boobies, Babies, & a Blog [you'll see "Boobies" when she leaves a comment--cracks me up EVERY TIME]
6. Confessions of a Marine Wife
7. Le Chateau des Flours by Frenchy
8. GI Joes Wife
9. Grandma's Guide to Life
10. Cooking Mimi
11. There's a Newf in My Soup
12. The Country Cook
13. Kerrific Online
14. Semper Wifey
15. Mommy's online garage sale
Tuesday, May 3, 2011
Strawberry Jam
First of all, this blog just hit....
I really appreciate each and every one of my followers! Its super motivation to keep cookin and blog about it. Truly makes me happy! It even has my husband impressed--and that's not so easy to do! =) I need to think of something special to do--any ideas?
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This recipe was submitted by Gina from The Canary Family. I have never "canned" anything, so this was all new to me! And I have to say--I don't know why I was so scared to--it was easy as pie (or should I say "strawberry jam"?)! I always keep jars around for my recipes like Homemade Coffee and craft projects here and there--so this was just another opportunity to use them! So here it is!
For step-by-step directions, click here: Step-by-step Jam
7 cups white sugar
5 cups strawberry chunks
1 package of pectin
4 to 5 pint-size jars
Boil a large pot of water with lids and rims inside. Pour the water into clean jars, and set lids aside. (this keeps the jars hot!)
Measure out 7 cups white sugar, set aside.
Trim and cut into chucks strawberries to measure 5 cups.
Dump strawberries and box of pectin into a large pot over med-high heat. Mash and stir, and add 1 teaspoon of butter to keep the foaming-action down.
Once the mix comes to a boil, stir in sugar. Hard boil for 1 minute then remove off heat.
Dump water out of jars, and fill them with strawberry mush with a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]
The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I made pretty little labels with mine--and I will pass them out for Mother's day. My husband and I went through half a jar this morning for breakfast (it was that good!) so I think I might need to make another batch soon!
I also didn't fill the jars up that high, and next time I will fill it to the "neck." Its looks better that way as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I also want to give a "shout-out" to a dear friend of mine. I met her back in our first year of college (like, more than 10 years ago) and we still keep in touch to this day! Brittany has helped me quite a bit with my blog. She has designed my header and helped touch up a few pictures. She's got her degree in graphic design--and her work is fabulous! So stop by and tell her I sent ya! You never know if you'll need a super-awesome-creative-sweet-cool friend. =)
I really appreciate each and every one of my followers! Its super motivation to keep cookin and blog about it. Truly makes me happy! It even has my husband impressed--and that's not so easy to do! =) I need to think of something special to do--any ideas?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This recipe was submitted by Gina from The Canary Family. I have never "canned" anything, so this was all new to me! And I have to say--I don't know why I was so scared to--it was easy as pie (or should I say "strawberry jam"?)! I always keep jars around for my recipes like Homemade Coffee and craft projects here and there--so this was just another opportunity to use them! So here it is!
STRAWBERRY JAM
For step-by-step directions, click here: Step-by-step Jam
7 cups white sugar
5 cups strawberry chunks
1 package of pectin
4 to 5 pint-size jars
Boil a large pot of water with lids and rims inside. Pour the water into clean jars, and set lids aside. (this keeps the jars hot!)
Measure out 7 cups white sugar, set aside.
Trim and cut into chucks strawberries to measure 5 cups.
Dump strawberries and box of pectin into a large pot over med-high heat. Mash and stir, and add 1 teaspoon of butter to keep the foaming-action down.
Once the mix comes to a boil, stir in sugar. Hard boil for 1 minute then remove off heat.
Dump water out of jars, and fill them with strawberry mush with a ladle. Wipe the threads clean and twist on lids and rims really tight. Turn the jars upside down for 5 minutes. [just enough time to clean the mess up]
The flip the jars back right-side-up and let cool for several hours. The lids will "pop" and you will know its sealed.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I made pretty little labels with mine--and I will pass them out for Mother's day. My husband and I went through half a jar this morning for breakfast (it was that good!) so I think I might need to make another batch soon!
I also didn't fill the jars up that high, and next time I will fill it to the "neck." Its looks better that way as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I also want to give a "shout-out" to a dear friend of mine. I met her back in our first year of college (like, more than 10 years ago) and we still keep in touch to this day! Brittany has helped me quite a bit with my blog. She has designed my header and helped touch up a few pictures. She's got her degree in graphic design--and her work is fabulous! So stop by and tell her I sent ya! You never know if you'll need a super-awesome-creative-sweet-cool friend. =)
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